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Preheat the oven to 220c fan.
Coarsely grate the courgette using a box grater, then squeeze in your hands over the sink to release the juices.
Add the pulp to a bowl along with the grated cheese and mix well. Set aside while you make the dough.
Add the flour to a large bowl along with the yoghurt and baking powder.
Stir with the spoon until it starts to come together, then tip onto a clean work surface.
Gently bring the dough together to form a ball.
Cut in half to make two pizzas.
Take one ball of dough and dust with a little extra flour.
Using a rolling pin, roll the dough into a circular shape around 1cm thick, moving and rotating as you go so it doesn’t stick to the surface.
Transfer the pizza base to a lightly dusted baked tray and spoon over 1 tbsp of the cream cheese, using the back of the spoon to spread the cheese evenly.
Sprinkle over half the courgette and cheese mixture. Then repeat with the other pizza.
Pop both pizzas into the preheated oven and cook for about 10-15 minutes until the base has puffed up and the cheese is golden and crispy.
Suitable from 6 months – serve in finger strips.